How to braise — a re­fresher

The Hamilton Spectator - - FOOD -

1. Put a heavy bot­tomed stock­pot over medium high heat. When the pan is hot, add just enough oil to coat the bot­tom. Sear your sea­soned meat on all sides un­til brown, one to two min­utes per side. Re­move and set aside.

2. Add aro­matic veg­eta­bles, like mire poix (a two-to-one-to-one mix of onions, car­rots and cel­ery ). Sauté un­til lightly browned; deglaze.

3. Return the meat to the pot with enough liq­uid — beer, wine, stock, wa­ter — to come half­way up the sides of the meat. Add any other flavour­ing in­gre­di­ents. Bring to a boil, then cover and sim­mer over low heat on the stove­top or in a 325 F oven un­til the meat is fall­ing apart. This can be any­where from one to sev­eral hours, depend­ing on the size and cut of the meat.

4. Ad­just the sea­son­ing of the brais­ing liq­uid, and serve im­me­di­ately with the meat.

Or: Re­move the meat. Strain the liq­uid into a clean saucepan, discarding the spent veg­etable. Re­duce the liq­uid un­til it coats the back of a spoon, or thicken it with beurre manié (equal parts but­ter and flour mashed into a paste) or a slurry of corn­starch or flour dis­solved in cold liq­uid. Return the meat to the sauce along with any ad­di­tional veg­eta­bles and serve im­me­di­ately.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.